---------- Recipe via Meal-Master (tm) v8.02
  Categories: Diabetic, Desserts, Cookies
       Yield: 24 servings
     1/4 c  Vegetable oil
     1/2 c  Brown sugar;
     1/3 c  Molasses;
       1    Egg; (large)
     1/2 c  Sour cream;
       2 c  All-purpose flour
     1/2 ts Ginger
     1/2 ts Cinnamon
     1/2 ts Cloves
     1/2 ts Salt
     1/2 ts Baking soda
   Place oil, brown sugar, molasses, egg and sour cream
   in a mixer bowl and mix at medium speed to blend well.
   Stir flour, ginger, cinnamon, cloves, salt, and baking
   soda together to blend well, and add to sour cream
   mixture.  Mix at medium speed until creamy.  Drop
   dough by 1 1/2 tablespoonfuls onto cookie sheets that
   have been sprayed with pan spray or lined with
   aluminum foil.  Bake at 375 for about 10 minutes, or
   until cookies are firm and lightly browned.  Remove
   them to a wire track and cool to room temperature.
   Food exchange serving:  1 STARCH/BREAD EXCHANGE + 1
   Calories: 92, FAT: 4g, CHO: 15g, Na: 90mg, PRO: 1g,
   Cholesterol: 14mg. Source: Desserts for Diabetics by
   Mabel Cavaiani, R. D.
   Brought to you and yours via Nancy O'Brion and her